Deboning knife

ABSTRACT

A cutting tool and method for removing the tenders from a poultry carcass wherein the cutting tool is a deboning knife having a pair of blades attached to a handle in a side by side relation with a distance therebetween. The surfaces of the blades include undulations for accommodating the curvature of the keel from which the tenders are removed. The method for removing the tenders comprises manual manipulation of the deboning knife to simultaneously remove two tenders from the carcass.

[0001] Priority for this application is claimed from U.S. ProvisionalApplication No. 60/229,810 entitled “Tender Knife” filed on Sep. 5,2000.

BACKGROUND

[0002] The present invention is directed to a cutting tool for removingthe tenders from a poultry carcass and a method for removing the tendersfrom the carcass. More particularly, the cutting tool is a deboningknife that slices the tenders from the keel. The deboning knife includesa plurality of blades that simultaneously remove both the left and righttenders with a single stroke of the knife.

[0003] The tender is a small strip of meat situated beneath the breastportion and adjacent to the keel on a bird. One tender is located oneach side of the keel. When deboning a carcass, the tenders aregenerally removed after the breast portion and the wings have been cutaway from the carcass shell.

[0004] Removing the tender can be difficult due to its size and shape,and its close attachment to the keel. Both manual and automated meansare known in the art for separating the tenders from the carcass.

[0005] When the tenders are removed manually from a carcass, a cuttingtool such as a knife is generally used. Typically, the method formanually removing the tenders from a keel comprises slicing a firsttender away from the carcass, then slicing the second tender away fromthe carcass. By running the knife blade under the first tender and downone side of the keel the tender is separated from the keel. The sameprocess is repeated to release the second tender from the carcass.Severing the tenders from the carcass in separate cutting actions candouble the amount of time required to remove the tenders from thecarcass. Such inefficiency slows production and increases the cost ofproducing poultry products.

[0006] Furthermore, conventional knife blades generally have flat,planar surfaces. Since the keel is curvilinear, the planar blade failsto accommodate the shape of the keel and unwanted waste is left on thecarcass after the cutting process is completed. Therefore conventionalknives are unable to effectively separate the tender from the keel. Insome situations, the knife blade can be repeatedly repositioned duringuse to better accommodate the shape of the keel. However, such a meansof removing the tender requires more user time and skill.

[0007] While automated means for removing the tenders from poultrycarcasses are known, such machines generally cause extensive damage tothe carcass, thereby producing less than satisfactory results. Inaddition, automated means are not exacting in their removal of the meatand the amount of waste created is typically greater than that resultingfrom manual removal.

[0008] For the foregoing reasons, there is a need for a deboning knifeand method for removing both tenders of a poultry carcass simultaneouslyin order to reduce the time required to process poultry. An additionalneed exists to provide a knife and method for removing tenders thatreduces waste and inhibits damage to the resulting carcass shell.

SUMMARY

[0009] The present invention is directed to a cutting tool and methodfor removing the tenders from a poultry carcass. The cutting toolcomprises a deboning knife having a cutting means which include aplurality of spaced apart blades arranged in side by side relation.

[0010] The cutting edges of the blades are aligned with each other. Eachof the blades is bow shaped and includes undulations along the surfacesthereof to allow each blade to follow the curvature of the keel duringuse. To remove the tenders with the deboning knife of the presentinvention, the pointed tips of the blades are positioned proximate theupper end of the keel, generally between the tender and the wishbone.The knife is inserted at that location with a respective blade enteringthe carcass on each side of the keel. Drawing the blades along the keeltoward the carcass cavity simultaneously cuts both of the tenders awayfrom the carcass.

[0011] It is an object of the present invention to provide a knife thatcan simultaneously remove at least both tenders from a poultry carcass.

[0012] It is a further object of the present invention to provide amethod for simultaneously removing at least both tenders from a poultrycarcass.

[0013] It is a further object of the present invention to provide aknife for removing poultry tenders that reduces the amount of waste lefton the carcass.

[0014] It is a further object of the present invention to provide aknife that reduces the time required to remove the tenders from apoultry carcass.

[0015] It is a further object of the present invention to provide amethod for removing tenders that reduces the time required to remove thetenders from a carcass.

[0016] It is a further object of the present invention to provide aknife that can quickly and efficiently remove the tenders from a poultrycarcass.

[0017] It is a further object of the present invention to provide a fastand efficient method for removing the tenders from the carcass of abird.

[0018] It is a further object of the present invention to provide acutting tool and method for removing poultry tenders from a carcass inwhich damage to the carcass shell is significantly reduced.

BRIEF DESCRIPTION OF DRAWINGS

[0019] Reference is made to the accompanying drawings in which are shownillustrative embodiments of the invention and from which novel featuresand advantages will be apparent.

[0020]FIG. 1 is a side view of the deboning knife of the presentinvention.

[0021]FIG. 2 is a top view of the deboning knife in FIG. 1.

[0022]FIG. 3 is an exploded perspective view of the deboning knife inFIG. 1.

DETAILED DESCRIPTION

[0023] The present invention is a cutting tool and method for removingthe tenders from a poultry carcass.

[0024] Referring to FIGS. 1, 2 and 3, there is shown the cutting tool ofthe present invention comprising a deboning knife (1) having a means forcutting. The means for cutting is a cutting element (10) which iscomprised of a plurality of blades. The plurality of blades includes aleft blade (11) and a right blade (12).

[0025] The deboning knife (1) also comprises a means for holding thecutting element which is attached to the cutting means by a securingmeans. The means for holding the cutting element is a handle (100).

[0026] Each of the left (11) and right (12) blades is elongated andincludes an inner side surface (13) and an outer side surface (14) and aproximal end (15) and a distal end (16). A pointed tip (17) is providedon the distal end (16) of each blade (11, 12) and a plurality of holes(18) extends through each respective proximal end (15) thereof. Edgessurrounding each of the blades (11, 12) include a first edge (19) beingsharpened for cutting and a second edge (20) disposed generally oppositeto the first edge (19). The cutting element (10) including both blades(11, 12) has a width that extends between the outer side surfaces (14)of the left (11) and right (12) blades.

[0027] The handle (100) has a free end (101) and an attaching end (102),the latter of which is secured to the cutting element (10) by thesecuring means. An upper edge (103) of the handle (100) includes aprotrusion (104) while a lower edge (107) includes an indentation (108)therein, both of which assist the user to grip the handle (100). Theprotrusion (104) is a thumb hold for pressing and guiding the knife (1)through the carcass during use. In addition, an aperture (105) extendingthrough the handle (100) is positioned proximate the attaching end (102)of the handle (100) and provides a means for receiving a digit, such asthe user's finger. The aperture (105) facilitates gripping and guidingof the deboning knife (1) particularly during use. A plurality ofattaching holes (106) are disposed proximate the attaching end (102) ofthe handle (100) for receiving the securing means therethrough as shownin FIG. 3.

[0028] The securing means are pins (110) that attach the left (11) andright (12) blades of the cutting element (10) to the handle (100). Thepins (110) comprise bolts and cooperating nuts. However, the pins (110)can alternately comprise screws, rivets or other suitable connectorsinstead of the cooperating nuts and bolts.

[0029] The cutting element (10) is shaped to straddle the keel of thepoultry carcass and maintain a position proximate each side of the keelas the blades (11, 12) are drawn through the carcass. It should beunderstood that the left (11) and right (12) blades are of the samegeneral size and shape, with the blades (11, 12) being a mirrored imageof each other.

[0030] From the side view as shown in FIG. 1, the boning knife (1) isgenerally S-shaped. The blades (11, 12) are elongated having a bowedshape. Both the first (19) and second (20) edges are curvilinear and thefirst edge (19) is beveled to form a sharpened edge.

[0031] From the top view as shown in FIG. 2, the width of the cuttingelement (10) is shown to vary along its length which extends from thepointed tip (17) of the blades (11, 12) to the handle (100). Each blade(11, 12) of the cutting element (10) includes a plurality of bends whichcreate undulations in the blades (11, 12). The undulations in the left(11) and right (12) blades nearest the handle (100) coincide to create afirst enlarged portion (22) in the width of the cutting element (10). Asecond enlarged portion (23) is located adjacent to the pointed tips(17) at the blades' distal ends (16). Positioned between the first (22)and second (23) enlarged portions is a parallel portion (24) where theblades (11, 12) are substantially parallel to each other.

[0032] The depth of each blade (11, 12) generally decreases along thelength of the respective blade (11, 12) from the proximal end (15) tothe pointed tip (17). The pointed tips (17) of the respective left (11)and right (12) blades are generally parallel to each other.

[0033] The plurality of blades are preferably made of stainless steeland are rigid enough to resist deformation during use. Suitable metalsmay be substituted for stainless steel to fabricate the blades. Thehandle (100) is preferably made of plastic, but other suitable materialssuch as metals may be used instead.

[0034] The blades cut between the tender and keel to separate the meatfrom the carcass. In a preferred embodiment, the left blade (11) slicesthe left tender away from the respective side of the keel, as the rightblade (12) slices the other tender away from the right side of the keel.

[0035] The attached handle (100) provides a hand grip with which theuser can manipulate the cutting element (10). In addition, the handle(100) supports the left (11) and right (12) blades a predetermineddistance apart.

[0036] The deboning knife (1) is sized and shaped to remove the tendersfrom a poultry carcass with a minimum amount of resultant waste. In apreferred embodiment, the overall length of the knife (1) isapproximately 7¼ inches with the blades having an effective length ofabout 2⅞ inches. Proximate the handle (100), the inner side surfaces(13) of the left (11) and right (12) blades are spaced apart a distanceof about {fraction (3/16)} inches. The first enlarged portion (22)ranges in width from about {fraction (3/16)} inches to a maximum ofabout ½ inches, while the second enlarged portion (23) ranges in widthfrom about {fraction (3/16)} inches to a maximum of about ⅝ inches. Theparallel portion (24) has a width of approximately {fraction (3/16)}inches and extends for about 1 inch along a length of the cuttingelement (10). On the distal end (16) of each blade (11, 12) the pointedtips (17) extend approximately ⅛ inches along the length of eachrespective blade and are disposed generally parallel to each other at adistance apart of about ⅝ inches. On the handle (100), the aperture(105) is sized to receive at least one finger therein and is about 1inch in diameter.

[0037] In a preferred embodiment as shown in FIG. 1, the proximal end(15) of each blade (11, 12) is connected to the attaching end (102) ofthe handle (100) by securing means, such that the inner side surface(13) of the left blade (11) is disposed adjacent to one side of thehandle (100) and the inner side surface (13) of the right blade (12) isdisposed adjacent to an opposite side of the handle (100). The firstedges (19) of the respective left (11) and right (12) blades are alignedwith each other. Each hole (18) in the respective left (11) and right(12) blades (11, 12) are aligned with a respective attaching hole (106)of the handle (100). A pin (110) extends through respective alignedholes (18) on the blades (11, 12) and through respective alignedattaching holes (106) to secure the handle (100) and blades (11, 12)together as a unit.

[0038] On the handle (100), the protrusion (104) is disposed on theupper edge (103) while the indentation (108) is formed on the lower edge(107) thereof. The protrusion (104), the indentation (108) and theproximal ends (15) of the blades (11, 12) are positioned around theaperture (105) in the handle (100).

[0039] To use the deboning knife (1), the cutting element (10) isinserted into the upper end of a carcass preferably having had thebreast and wings removed to expose the tenders on the keel. Using thehandle (100) to manipulate the cutting element (10), the blades (11, 12)are moved through the carcass, slicing the tenders away from the keel.

[0040] Gripping the knife (1) with the handle (100), a user inserts theblades (11, 12) proximate the keel's upper end which is located nearerto the neck than the keel's lower end. The blades' pointed tips (17) areinserted into the carcass in an area approximately between the wishboneon the carcass and an upper edge of the respective tender with thepointed tip (17) of the left blade (11) positioned on one side of thekeel and the pointed tip (17) of the right blade (12) positioned on theopposite side of the keel.

[0041] The cutting element (10) is inserted into the carcass so that theblades (11, 12) are straddling the keel, the first (22) and second (23)enlarged portions are generally aligned with the contours of the keeland the inner side surfaces of the blades are adjacent to and alignedwith respective left and right sides of the keel. The knife's blades(11, 12) are drawn longitudinally down the carcass from the upper end tothe lower end of the keel, thereby slicing the tenders away from eachrespective side of the keel. The blades (11, 12) are guided along thelength of the keel as the knife (1) is moved through the carcass.

[0042] A preferred method for removing the tenders from a poultrycarcass comprises the following steps of providing a deboning knife,positioning the knife on the upper end of the carcass and inserting theknife into the carcass at that location. Once the knife is inserted intothe carcass, the steps include drawing the blades down the keel andseparating the tenders from the carcass.

[0043] Specifically, this method comprises providing a deboning knifehaving a handle and a cutting element which includes a plurality ofblades, wherein the plurality of blades include a left blade having apointed tip and a right blade having a pointed tip, and the left andright blades having undulations therein for generally aligning with thecontour of the keel of the carcass; positioning the knife on the poultrycarcass at a location adjacent to an upper end of the keel such that thepointed tip of the left blade is disposed at an approximate positionbetween the upper end of the tender and the wishbone on one side of thekeel; and the pointed tip of the right blade is disposed at anapproximate position between the upper end of the tender and thewishbone on the opposite side of the keel; and inserting the blades intothe poultry carcass at those respective locations, wherein the pointedtip of the left blade penetrates the carcass on one side of the keel,and the pointed tip of the right blade penetrates the carcass on theopposite side of the keel. When the blades have been inserted into thecarcass, the steps include drawing the left and right blades through thecarcass in a generally straight direction along the keel from the upperend to the lower end thereof, guiding the blades along the keel, andseparating the tenders from the carcass. Consequently, the left andright tenders are severed and removed from the carcass.

[0044] The step of drawing the left and right blades through the carcassfurther comprises slicing the left and right tenders away from therespective left and right sides of the keel with the respective left andright blades.

[0045] The deboning knife and the method for removing the tenders of thepresent invention can decrease the amount of time and effort required toremove the tenders from a poultry carcass, since both tenders can besevered from both sides of the keel simultaneously. Consequently, thepresent invention can significantly reduce the cost of poultryproduction. By maintaining close proximity to the keel during the tendercutting process, the present invention can reduce the amount of wasteleft on the carcass after processing is completed.

[0046] Although the present invention has been described in considerabledetail with reference to certain preferred versions thereof, otherversions are possible. Therefore, the spirit and scope of the appendedclaims should not be limited to the description of the preferredversions contained herein.

1. A cutting tool for removing tenders from a carcass, the cutting toolcomprising: means for cutting which comprises a cutting element, saidcutting element includes a plurality of blades; means for holding theblades; securing means for attaching the blades to the holding means;wherein said blades are spaced apart predetermined distances.
 2. Thecutting tool of claim 1 wherein said securing means comprises a handle,and the predetermined distances include a minimum distance ofapproximately ⅜ inches at a location adjacent to said handle.
 3. Thecutting tool of claim 1 wherein the plurality of blades comprise leftand right blades, said cutting element further comprises at least afirst enlarged portion formed by undulations in the left and rightblades.
 4. The cutting tool of claim 2 wherein the handle includes anaperture for receiving a user's finger therethrough.
 5. The cutting toolof claim 4, wherein said handle includes a thumb hold.
 6. A method forremoving the tenders from a poultry carcass, wherein said carcassincludes a keel having upper and lower ends, left and right tenders anda body cavity, the lower end of the keel is located near the bodycavity, the method comprising the steps of: providing a deboning knife,wherein said knife comprises right and left blades attached to a handle,the left and right blades are spaced predetermined distances from eachother; positioning the knife on the poultry carcass wherein the leftblade is disposed on one side of the keel and the right blade isdisposed on an opposite side of the keel; inserting the knife into thecarcass such that the left and right blades penetrate the carcassproximate the upper end of the keel; and moving the left and rightblades along the length of the keel and separating the left and righttenders from the carcass.
 7. The method of claim 6 wherein said step ofmoving the left and right blades and separating the left and righttenders further comprises the step of pulling the blades through thecarcass to simultaneously cut the respective left and right tenders fromthe respective left and right sides of the keel.
 8. The method of claim6 wherein said step of moving the left and right blades and separatingthe left and right tenders further comprises the step of pushing theblades through the carcass to simultaneously cut the respective left andright tenders from the respective left and right sides of the keel. 9.The method of claim 6, wherein the step of moving the left and rightblades further comprises the step of guiding the movement of the knifealong the keel of the carcass as the blades are moved through thecarcass.
 10. The method of claim 6, wherein the blades of the deboningknife include undulations for aligning the blades with the contour ofthe keel.
 11. A cutting tool for removing the tenders from a poultrycarcass having a keel, wherein the tenders include a left and righttender disposed on a respective left and right side of the keel on thepoultry carcass, said cutting tool comprising: a cutting elementcomprising left and right blades, each of said left and right bladescomprises proximal and distal ends, first and second edges, outer andinner side surfaces, and a pointed tip, said pointed tip defining theoutermost portion of each distal end, wherein each of said left andright blades being generally bow-shaped in profile; a handle having freeand attaching ends, upper and lower edges and an aperture for receivinga digit therein; and securing means for attaching said cutting elementto said handle wherein said proximal ends of said blades are secured tosaid attaching end of said handle; each of said left and right bladesfurther comprising undulations in said side surfaces; said cuttingelement further comprising at least one enlarged portion formed by saidundulations on said left and right blades, wherein said at least oneenlarged portion generally conforming to the contours of the keel; saidhandle further comprises a thumb hold and an indentation, said thumbhold comprises a protrusion disposed on the upper edge thereof and isproximate to said attaching end, and said indentation is disposed alonga portion of the lower edge of said handle, wherein said aperture is atleast partially surrounded by said proximal ends of the blades, saidthumb hold and said indentation; wherein said left and right blades aredisposed in side by side relationship with said inner side surface ofthe left blade facing toward said inner side surface of the right blade,said first edges of said respective left and right blades are generallyaligned, said left and right blades are rigid, and held at predetermineddistances, said predetermined distances comprise a minimum distance ofapproximately ⅜ inches on the proximal end thereof adjacent to saidhandle and a maximum distance of approximately ⅝ inches on said distalend including the pointed tip; wherein to remove the tenders from thecarcass the cutting tool is inserted into the carcass and drawn alongthe keel such that the left blade moves adjacent to the left side of thekeel and the right blade simultaneously moves adjacent to the right sideof the keel to sever the respective right and left tenders from thecarcass.
 12. The cutting tool of claim 11, wherein said pointed tipsextend substantially parallel to each other.
 13. A method for removingthe tenders from a poultry carcass, wherein said carcass includes akeel, a wishbone, left and right tenders, and a body cavity, each tenderincludes an upper and lower ends with the lower end being located nearerthe body cavity, the method comprising the steps of: providing adeboning knife having a handle and a cutting element, said cuttingelement comprising left and right blades, each of said left and rightblades having inner and outer side surfaces, a pointed tip andundulations on the side surfaces for aligning the inner side surfaces ofthe blade with a contour of the keel; positioning the knife on thepoultry carcass at a location on an upper end of the keel, such that thepointed tip of the left blade is disposed on one side of the keelbetween the wishbone and an upper end of the left tender, and thepointed tip of the right blade is disposed on an opposite side of thekeel between the wishbone and an upper end of the right tender;inserting the left and right blades into the poultry carcass at saidlocation wherein the left blade is inserted on the one side of the keeland the right blade is inserted on the opposite side of the keel;drawing the left and right blades through the carcass and along the keelfrom the upper end in a direction to the lower end thereof, whilealigning the undulations of the inner side surfaces of the respectiveblades with the contours of the keel and guiding the blades along thekeel; said step of drawing the left and right blades through the carcasskeel further includes the step of: severing the tenders from thecarcass.